In Maastricht we used to lived directly on the Market Square, on top of a kitchen tools store. I think I went there almost every week and always paying special attention to the pasta machines, so much that José realized and bought me one. I think this was one of my favorite gifts and I love to use it, it is so fun to make pasta! We don't buy pasta anymore, I make it always by myself. I got used to it and I'm quite fast!

This fettuccine are very tasty and the recipe is soooo easy. The first time I used sun-dried tomatoes as the recipe said, but lately I prepare my own tomatoes slowly in the oven with a pinch of sugar and thyme. But you can still prepare them with sun-dried tomatoes, but don't forget to hydrate them with olive oil before you use them.

Of course, I also prepare the pasta, but it tastes the same using a store bought pasta. It is a very simple recipe and quite quick if you don't do your own tomatoes and your own pasta, but I love to spend time cooking.

Heat the olive oil in a large skillet over low heat and saute the garlic until softened but not colored. Add the shrimp and cook for a few minutes, stirring frequently, until the shrimp are opaque. Remove the shrimp from the skillet and set them aside.

Add the scallion, basil, sun-dried tomato, pepper, chicken broth, vermouth and cream. If you cook your own tomatoes, don´t add them until the sauce is almost ready, if not they will disappear. Cook over medium-high heat for 20 minutes or until the sauce has reduced for about half. Stir in the parmesan and cook for a further 2 minutes until melted and combined.

Return the shrimp to the sauce to heat through, and keep warm.

Meanwhile, cook the fettuccine in a large sauce pan of salted boiling water until al dente. Drain well.

To serve, add the pasta to the sauce and toss together with two forks. Garnish with extra parmesan and basil.

Bon appétit!

*La receta está inspirada en el libro What Katie Ate / The recipe is inspired on the What Katie Ate's book